Mexican Easy

Corn, Black Bean, and Avocado Salad

Name: Corn, Black Bean, and Avocado Salad
Prep time: PT15MINUTES
Cook time: PT5MINUTES
Total time: PT20MINUTES
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tbsp vegetable oil; 2 cups corn kernels (fresh or frozen); 3 whole scallions (sliced thin); 3 tbsp lime juice; 1 tsp chipotle chile in adobo (minced); 1 tsp honey; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp vegetable oil; 1 can black beans (15-ounce can, rinsed and drained); 2 whole avocados (pitted and diced); 1 cup cherry tomatoes (halved); 1/4 cup fresh cilantro (chopped)

A bright, smoky salad with charred corn and creamy avocado

mexicanvegetarianvegangluten-freedairy-freequickweeknightsalad

— (0 ratings)

⏱️ 20 minutes 15 minutes prep · 5 minutes cook

🍽️ 4 Serves

310 Calories

7g Protein

30g Carbs

21g Fat

Why This Recipe Works

Charring the corn in a hot skillet provides a smoky counterpoint to the creamy avocado and sharp lime dressing. This versatile salad works equally well as a light lunch or a fresh side for grilled proteins.

Instructions

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the corn and cook, stirring occasionally, until toasted and spotty brown, about 5 minutes, then remove from heat to cool slightly.

Whisk the scallions, lime juice, chipotle, honey, salt, and pepper together in a large bowl. Slowly stream in the remaining oil while whisking constantly until the dressing is fully emulsified.

Add the toasted corn, beans, avocados, tomatoes, and cilantro to the bowl. Toss gently to combine—use a light touch so the avocado doesn't mash—and season with extra salt and pepper to taste before serving.

💡 If the salad looks dry, the avocado might need another squeeze of lime to brighten the flavors.